Pumpkin Pie Cheesecake

I've been getting into all things fall this week, so when I finally found some cans of pumpkin at the grocery store, I knew it was time to bake!

This Pumpkin Pie Cheesecake was super easy to make and is more nutrient dense than you may think!

Raw pumpkin is full of fiber, iron and zinc. It is also high in Vitamins A and C and Beta Carotene. The vitamins help boost immunity (which we all need right now) and may reduce your risk of chronic diseases!

One serving of this delicious treat is 98 calories with 16g Carbs, 13g Protein and 1g Fat.

Recipe:

Prep Time: 15 min

Cook Time: 1 hour 30 min

Total Time: 1 hour 45min

Servings: 12

Ingredients:

-16oz (2 boxes) Philadelphia Fat Free Cream Cheese

-15oz (1 can) 'Libby's' Pure Pumpkin Puree

-12oz Chobani Nonfat Vanilla Greek Yogurt

-3 scoops Vanilla Protein Powder

-2 large eggs

-1/2 cup sugar (I used monkfruit sweetener as a substitute)

-1 1/2 tsp Pumpkin Pie Spice

-1 tsp Cinnamon

-1 tsp Vanilla

-1/2 tsp Salt

Preparation:

1. Preheat oven to 325 degrees. Prepare a 9" springform pan by lining the bottom with parchment paper. Note: you can use a cake pan if you don't have a springform.

2. Combine all ingredients into one large mixing bowl and use an electric mixer to mix until smooth.

3. Pour mixture into prepared pan and smooth out so it is even.

4. Bake for 30 min, then reduce temperature to 200 degrees and bake for an additional hour.

5. When finished baking, take out of the oven and let cool completely on the counter.

6. Wrap cheesecake (still in pan) with saran wrap and place in refrigerator for at least 4 hours (I suggest overnight).

7. Slice into 12 wedges and enjoy!